With elderflower season in full flow and bottles of homemade cordial filling up the fridge it’s time to make some ice cream! Elderflowers and gooseberries appear at the same time and are a perfect match in this sweetly sour simple summer dessert – Elderflower and Gooseberry Ice Cream.
Ingredients to Make Elderflower and Gooseberry Ice Cream
75ml elderflower cordial
300ml double cream
125g caster sugar
How to Make Elderflower and Gooseberry Ice Cream
Wash, top and tail the gooseberries and put them in a pan with the sugar and water. Cover and bring to the boil.
Lower the heat and simmer, uncovered, for 5 minutes
Leave the pulp to cool completely and then whizz in a food processor until smooth
Push the pulp through a sieve into a large bowl
Add the cream and the elderflower cordial to the gooseberry purée and stir well. Check the flavour and add more sugar to taste.
Pour into a plastic container and pop it into the freezer
When the ice cream is nearly frozen put it back into the food processor and whizz again until smooth, pour it back into its container and freeze again. Repeat this process once more.
Bring the ice cream out of the freezer to soften for 10 -15 minutes before serving.
This is equally delicious made with rhubarb – add a little grated ginger for a bit of a kick!
Printable Recipe for Elderflower and Gooseberry Ice Cream